A delicious and satisfying soup to use up leftover roasted turkey. This one pot recipe makes it so easy and convenient by adding a variety of root vegetables. Add a few dumplings for a hearty and cozy meal.
Once the holiday season is over and we know we have leftovers to use up or like myself, I often will freeze extra leftovers and pull them out to make soups or stews. I don’t know about you, but I love a good hearty, delicious and nutritious one pot meals during those cold winter months.
This one pot leftover turkey soup is absolutely delicious and so satisfying with all the variety of root vegetables, which in most cases we all have in our pantry or stored in a cool place. I quickly made a small batch of dumplings to add to this recipe giving it that extra heartiness and substance to this soup by simply dropping spoonful’s into the soup.
WHY MAKE THIS SOUP.....
- Making this soup with dumplings in one pot makes it so easy
- It’s nutritious and satisfying your whole family will love
- Makes it so convenient when you can add root vegetables most of us have in our refrigerator or pantry
- A perfect soup to use up holiday roasted leftover turkey
- Make a large batch and freeze for those week nights we just don’t have time to cook
INGREDIENTS FOR THIS RECIPE
- extra virgin olive oil, unsalted butter or vegetable oil of your choice
- onion, garlic, celery and carrots – are classic turkey or chicken flavours
- flour – will help to thicken the soup
- chicken broth – whether you have homemade and if you don’t I always will use the GO BIO organic bouillon cubes
- Yukon gold potatoes and sweet potatoes – gives this soup body and flavour
- seasoning – salt and pepper
- herbs – sage, thyme and bay leaf
- leftover roasted turkey breast or dark meat but I do prefer the breast
- fresh parsley
HOW TO MAKE THIS DELICIOUS SOUP
Prep your ingredients and have all your vegetables ready and if you change a vegetable or two, you will need to decide on the amount.
In a large pot or Dutch oven, heat olive oil over medium heat, add onions and sauté for 2 minutes, then add garlic, celery and carrots. Continue cooking for another 4-5 minutes.
Stir in flour and slow add chicken broth, sweet potatoes, Yukon potatoes, salt, pepper, sage, thyme and bay leaf. Bring to a low boil, then reduce heat to simmer.
Cook for about 15 minutes, then add the turkey pieces. Once the vegetables are tender, remove the bay leaf and thyme sprigs.
The final steps are to make the homemade dumplings and adding fresh parsley before serving. This soup has a light creamy texture. The creaminess comes from the flour added just before adding the chicken broth and the Yukon gold potatoes are starchy and will add some creaminess. If you prefer a creamier texture, adding a mixture of cornstarch or arrowroot starch with water at the end of cooking.
MAKING HOMEMADE DUMPLINGS
To make homemade dumplings (nokedli) recipe is very easy, my recipe makes 12 cups and I would suggest to 3-4 cups for this soup recipe. Simply adjust the amount on the recipe scale and use the technique of dropping teaspoonful’s into the soup.
Two ways of doing this is using a plate and teaspoon or a spaetzle maker. Increase the heat slightly to a light boil and drop teaspoonful’s of the dough from the plate into the soup or add the dough to the spaetzle maker and press into the soup. Once dumplings rise to the top and floats, they are done. Garnish with parsley. Serve hot and enjoy!
STORING: This turkey soup will store in the refrigerator for up to 3 days in a container. It freezes well too, using a freezer safe container, up to 3 months.
WHEN YOU MAKE THIS DELICIOUS SOUP, I WOULD LOVE TO HEAR YOUR COMMENTS….
Hearty Turkey and Dumpling Soup
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 celery ribs, sliced
- 2 medium carrots, thinly sliced
- 2 tbsp flour
- 4 cups chicken broth
- 1 large sweet potato, cut into chunks
- 2 medium Yukon potatoes, cut into chunks
- 1 tsp salt
- ½ tsp pepper
- 1 tsp ground dried sage
- 2-3 sprigs fresh thyme (½ tsp dried thyme)
- 1 bay leaf
- 2 cups leftover cooked turkey, skinless, cut into chunks
- parsley, chopped
- 3-4 cups homemade dumplings
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat, add onions and sauté for 2 minutes, then add garlic, celery and carrots. Continue cooking for another 4-5 minutes.
- Stir in flour and slow add chicken broth, sweet potatoes, Yukon potatoes, salt, pepper, sage, thyme and bay leaf. Bring to a low boil, then reduce heat to simmer.
- Cook for about 15 minutes, then add the turkey pieces. Once the vegetables are tender, remove the bay leaf and thyme sprigs.
- Increase the heat slightly to a light boil and drop teaspoonful's of the dough into the soup and once dumplings rise to the top and floats, they are done. Garnish with parsley. Serve hot and enjoy!
